Ceviche with Mango

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1 lb fresh sea bass, tilapia or mahi-mahi cut into 1/4 inch cubes
8 limes for juicing
4 crushed garlic cloves
1 small mango cut into small cubes
1 jalapeño, seeded, and diced (spicy)
1 small red onion, finely diced
1 small tomato finely diced
1 big bunch of cilantro, chopped
finely ground sea salt and black pepper

Place the fish in a bowl with the juice of 3 limes; season with salt and pepper. Marinade for at 3 hours. In a separate bowl stir the jalapeño, mango and onion with the juices of 3 limes. Allow it to sit for one hour. Using a fine-mesh strainer, drain the excess liquid from both bowls. Combine the vegetables, mango and fish. Add the chopped cilantro, garlic and fold.
Adjust the seasonings and stir in the juice of the last two limes. Refrigerate for at least 20 minutes.

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